Syn the Sizer
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Question on extraction of sorbic acid from rowan berries.
Hello friends,
I am planning a fun extracting of sorbic acid from rowan berries (genus Sorbus). I am not looking for an easy source of sorbic acid since hydrolysis
of potassium sorbate is much easier and cheaper. This is purely experimental. My plan is to form a slurry with the pulp and extract using a base,
filter than hydrolyze with HCl.
My question is should I use fresh or dried berries and will sodium carbonate work or is the hydroxide better?
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DraconicAcid
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You probably want sodium carbonate, because hydroxide will also deprotonate a host of phenolic compounds. Stick with the selective stuff.
Please remember: "Filtrate" is not a verb.
Write up your lab reports the way your instructor wants them, not the way your ex-instructor wants them.
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Syn the Sizer
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Quote: Originally posted by DraconicAcid  | | You probably want sodium carbonate, because hydroxide will also deprotonate a host of phenolic compounds. Stick with the selective stuff.
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Awesome, thanks for the input.
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unionised
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On the same basis, bicarbonate might be even better.
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Syn the Sizer
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Thanks
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DraconicAcid
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On a similar note, I'm thinking of extracting malic acids from apples. Any suggestions on separating it from maleic and malonic?
Please remember: "Filtrate" is not a verb.
Write up your lab reports the way your instructor wants them, not the way your ex-instructor wants them.
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Syn the Sizer
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| Quote: Originally posted by DraconicAcid | | On a similar note, I'm thinking of extracting malic acids from apples. Any suggestions on separating it from maleic and malonic?
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That sounds like a fun project too. I however don't have any good input at the moment though I think I am going to do a bit of research now.
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